Pink Beans Recipe

Name: Pink Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 cups dried pink beans or small red beans (about 1 1/2 pounds); 2 tablespoons canola oil; 1 large Spanish onion, chopped; One 28-ounce can crushed tomatoes; 3 large garlic cloves, chopped; 2 large carrots, peeled and chopped; 3 celery stalks, chopped; 2 bay leaves; 1/2 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

4 cups dried pink beans or small red beans (about 1 1/2 pounds)
2 tablespoons canola oil
1 large Spanish onion, chopped
One 28-ounce can crushed tomatoes
3 large garlic cloves, chopped
2 large carrots, peeled and chopped
3 celery stalks, chopped
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper

1
Sort through the beans and remove any debris.
2
Rinse and drain the beans.
3
Combine the beans and 8 cups water in a 5-6 quart pot.
4
Soak overnight.
5
Heat the oil in a large skillet and saute the remaining ingredients until the onion is translucent.
6
Drain the beans and add 8 cups water.
7
Bring to a boil, then reduce the heat, cover, and simmer until the beans are tender to the bite, 2 to 2 1/2 hours.
8
Remove bay leaves.
9
Combine beans and vegetables, stirring well.
10
Season to taste with additional salt if needed.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups dried pink beans or small red beans (about 1 1/2 pounds), 2 tablespoons canola oil, 1 large Spanish onion, chopped, One 28-ounce can crushed tomatoes, and more.

Yes, Pink Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pink Beans

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